Fiesta Quinoa Salad

Fiesta Quinoa Salad

Whipped this fresh and tasty quinoa salad up with the kiddo on yet ANOTHER spring snow day.

Luckily, I had everything on hand for this recipe except the olives—but they do make a very tasty addition. This is the kind of cooking I like best, when you just throw together what you need to use up and come out with something tasty.

Fiesta Quinoa Salad from
toddler and allergy-friendly (and super tasty!) quinoa salad


The original version of this recipe called for fresh or frozen corn; all I had was a bag of mixed frozen veggies (corn, carrots, and green beans), so I threw those in instead!  It just made it even more colorful and flavorful, but you can do what you like.  🙂

This recipe is toddler-friendly, and mine even helped mix all the ingredients in the bowl.  It’s also vegan and gluten-free, so it’s very allergy-friendly.  I like to eat it with a BIG spoon, or with tortilla chips on the side!

Also, if you’ve never tried making quinoa in your rice cooker, try it!  It’s a game changer.

Fiesta Quinoa Salad


  • 1 cup quinoa
  • 1 medium tomato, chopped
  • 1/2 cup cucumber, chopped
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup fresh or frozen corn or mixed vegetables, thawed or blanched
  • 1 can beans, rinsed and drained
  • 1/4 cup black olives, pitted and diced
  • 2 T olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp sea salt
  • salsa and avocado for topping, if desired


  1. Thoroughly rinse your quinoa and cook. I like to cook my quinoa in my rice cooker; measure and cook exactly as you would for brown rice in the rice cooker. Or, boil 2 cups of water, salt the pot, and add quinoa. Cover and reduce heat to medium-low and cook for 20 minutes. Fluff with a fork.
  2. Mix quinoa, vegetables, beans, herbs, and olives in a large bowl. Add lemon juice, olive oil, and salt and mix well.
  3. Serve room temperature or chilled. Top with salsa and avocado if desired.

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